Italian Holiday Cookies with a shortbread dough, coconut coating, and thumbprint full of jam.
Total Cost: $2.82 recipe / $0.19 serving
Author: Beth - Budget Bytes
1/2cupbutter (one stick-room temp)$0.95
1large egg, separated $0.23
1 1/4cupsall-purpose flour$0.28
Make sure the butter is at room temperature before you begin. Mix or “cream” together the butter and sugar. To do this use either a mixer or a fork to whip the butter and sugar together until it forms a soft, light yellow mixture.
Separate the yolk and white of the egg. Set the white aside and add the yolk to the butter and sugar mixture. Also add the vanilla extract. Whip or mix the ingredients together again.
In a separate bowl, stir together the flour and salt. When they are well combined, add them to the butter mixture. Stir everything together until the cookie dough is evenly mixed. Shape the dough into a ball, wrap in plastic, and refrigerate for 30 minutes.
After the dough has refrigerated, line a baking sheet with parchment paper and preheat the oven to 350 degrees. Divide the dough into portions approximately 1 tablespoon each, and shape them into balls.
Place the shredded coconut in a bowl. Dip each ball of cookie dough in the reserved egg white and then coat in coconut. Place the coated cookies on the baking sheet. Press a finger into the top of each to make a dent. Spoon about 1/2 teaspoon of jam into each indentation.
Bake the cookies in the preheated 350 degree oven for 15 minutes or until the coconut is golden brown on the edges. Allow the cookies to cool so they can solidify and then enjoy!